Beef broth is good “as is” and for adding flavor to many dishes. Roasting the bones adds both flavor and color to the broth. Keep some broth in the freezer so you’ll have it whenever you need it (see Cook’s Tip on Freezing Broth, page 51).
Recipe information
Yield
Serves 12; 3/4 cup per serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Lightly spray a roasting pan with cooking spray.
Step 2
Put the bones in the pan.
Step 3
Roast for 25 to 30 minutes, turning once halfway through. Using tongs, transfer the bones to a stockpot.
Step 4
Add the remaining ingredients to the pot. Bring to a boil over high heat. Skim any foam off the top. Reduce the heat and simmer, covered, for 4 to 6 hours (to prevent cloudiness, don’t let the broth return to a boil). Strain the broth into an airtight container, discarding the solids. Cover and refrigerate the broth for 1 to 2 hours, or until the fat hardens on the surface. Discard the hardened fat before reheating the broth.
Nutrition Information
Step 5
(Per serving)
Step 6
Calories: 8
Step 7
Total fat: 0.0g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.0g
Step 11
Monounsaturated: 0.0g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 23mg
Step 14
Carbohydrates: 0g
Step 15
Fiber: 0g
Step 16
Sugars: 0g
Step 17
Protein: 2g
Step 18
Calcium: 8mg
Step 19
Potassium: 75mg
Dietary Exchanges
Step 20
Free
